Green Peppercorn & Raspberry Vinegar Bass Recipe


Health IndexAverageCourse
MethodMain Ingredient


 All purpose flour1⁄3 Cup (5.33 tbs)
 Bass fillets/Substitute fillet1 1⁄2 Pound, skin removed, cut in half crosswise (Each Fillets Of 6 Ounces)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
 Vegetable oil1 Tablespoon
 Chopped shallots1⁄4 Cup (4 tbs)
 Chicken broth1⁄2 Cup (8 tbs) (Ready To Serve)
 Creme de cassis1⁄4 Cup (4 tbs)
 Raspberry vinegar3 Tablespoon
 Fresh lemon juice1 Tablespoon
 Brown sauce1⁄2 Cup (8 tbs)
 Green peppercorns in brine2 Tablespoon, drained

Nutrition Facts

Serving size: Complete recipe

Calories 1630 Calories from Fat 650

% Daily Value*

Total Fat 73 g112.6%

Saturated Fat 11.2 g56.1%

Trans Fat 0 g

Cholesterol 278.9 mg

Sodium 1769.5 mg73.7%

Total Carbohydrates 95 g31.8%

Dietary Fiber 2.8 g11.2%

Sugars 46.5 g

Protein 132 g263.7%

Vitamin A 31.7% Vitamin C 15.3%

Calcium 13.7% Iron 57.3%

*Based on a 2000 Calorie diet


Place flour in shallow dish.
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Add fillets.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets from skillet.
Place on serving platter.
Cover to keep warm.
Set aside.
In 10-inch skillet, heat 1 tablespoon oil over medium heat.
Add shallots.
Cook for 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 15 minutes, or until mixture is reduced by half, stirring occasionally.
Add brown sauce and peppercorns.
Simmer for 1 minute, or until hot, stirring constantly.
Spoon sauce over fish.